Stuffed Salmon A La Sea-Breeze

Ask your fish merchant to clean a 6 pound salmon "like a book" which means he leaves the head on, scales it and remove the spine so it opens like a book. Season the inside with 2 tablespoons of salt, 1 tablespoon of garlic powder and 1/4 teaspoon pepper.

Marinade

Stuffed Salmon A La Sea-Breeze Rebbetzin Esther Winner

• 5 teeth garlic
• ½ bunch cilantro (Spanish parsley)
• 1 fresh tomato
• 2 tablespoons oil
• 2 tablespoons water
• ½ teaspoon table salt
• ¼ teaspoon black pepper

Combine all the ingredients in your food processor. Spread the mixture over the fish inside and out and allow to marinade in the refrigerator several hours or overnight. Open the salmon and fill the inside with the gefilte fish mixture and close.

Sauce

• 1 onion sliced
• 5cloves garlic crushed
• 2 stalks carrots cubed
• 2 stalks celery sliced
• 1 tablespoon lemon juice
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 8 ounce can tomato sauce
• ½ cup water
• 1 tomato diced

Place fish into disposable baking pan and top with vegetables. Combine tomato sauce and spices and pour over fish. Bake at 350 degrees 45 minutes to one hour covered with a sheet of aluminum foil.